Name: Pickled Carrots and Shallots
Ingredients: 1/2 lb. carrots (julienned); 1/4 lb. large shallots (peeled and sliced into rounds); 1-1/4 cups water; 1/2 cup rice vinegar; 1/2 cup apple cider vinegar; 3 Tbs. sugar; 1 large garlic clove (minced); 1 Tbs. fresh ginger (minced); 1-1/2 Tbs. kosher salt

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Pickled Carrots and Shallots

Keep this pickled vegetable mix on hand for sandwiches and salad.

Course Vegetables

Ingredients

1/2 lb. carrots julienned
1/4 lb. large shallots peeled and sliced into rounds
1-1/4 cups water
1/2 cup rice vinegar
1/2 cup apple cider vinegar
3 Tbs. sugar
1 large garlic clove minced
1 Tbs. fresh ginger minced
1-1/2 Tbs. kosher salt

Instructions

Place carrots and shallots in a medium bowl. In a saucepan over medium heat, add remaining ingredients and bring to a boil. Reduce heat and simmer until sugar is dissolved.
Pour liquid mixture over the bowl of carrots and shallots and toss to coat. Let cool at room temperature for 30 minutes. Store in refrigerator in glass pint jar. Allow to brine at least 24 hours for full flavor to develop.
For more kick, add a daikon radish or hot or sweet peppers to vegetable mix.